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Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Thursday, August 11, 2011

Chop Salad

This is the time of year when we open the fridge and are lucky enough to find a huge variety of fresh vegetables, and there’s no better time for a chop salad.For a late Sunday lunch last weekend I chopped up a bit of almost everything I had around, carrots, half a fennel bulb, a salad turnip, some scallion, a cucumber, a few radishes, some arugula, and some corn I cut right off of the cob.I even chopped up a couple of left over chicken thighs from the night before.Nearly anything would have worked, romaine, green beans, peppers, endive, peas, cabbage, jicama, or zucchini.Aside from a lot of crunch the key I think is to chop everything up small enough so that you get a lot of variety with every fork full.I dressed it simply with some extra virgin olive oil and lemon, but again, any dressing would work.And of course kosher salt and pepper to taste.